Home » Main Dishes » Vegetable Stir Fry Noodles
Published: December 16, 2020Updated: April 19, 2022Author: Jenn Laughlin
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These Vegetable Stir Fry Noodles are tossed in a deliciously flavorful sauce and ready in just 25 minutes! Vegetarian + Vegan
It’s been a hot minute since I’ve shared a new recipe on here. I didn’t intend on taking such a break but this time of year tends to be bonkers.
My weeks have been a blur of cookie baking, holiday traditions, and family time, which is a nice change of pace for sure, but it’s time to get back to this little blog of mine!
Since I haven’t done many recipe photo shoots and edits, I’ve been using this time to test new recipes for the site out on my family.
These vegetarian stir fry noodles were a huge hit!
Clean out the crisper!
One of the most glorious parts of this recipe is that you can use up all the little bits and pieces of veggies lurking in your crisper and freezer drawers.
The most recent time I’ve made it, I was able to use up a few stray Brussels sprouts, half a bag of fresh green beans, the last few carrots, and the remaining half of a bell pepper I used the night before.
I felt crazy accomplished using everything up and hello color and flavor explosion! It was a delicious combo!
What veggies go with stir fry?
There are SO MANY tasty vegetable options for stir fry and noodle bowls! Mix and match your favorites from the list below.
- onion or scallions
- bell pepper
- carrots
- broccoli
- mushrooms
- snow peas or snap peas
- cabbage or shredded brussels sprouts
- asparagus
- green beans
- edamame
- bean sprouts
- peas
As written this, this recipe is both vegan and vegetarian friendly. You could even add a protein source like tofu.
If you’re looking for a T-Rex option, you could add chicken, steak, or shrimp to the mix. This recipe is super customizable so have fun with it!
Vegetable Stir Fry Noodles
This delish dish is ready in just 25 minutes and the leftover noodles and veggies were awesome the next day!
Looking for a fun condiment to pair with this? A drizzle of my Chili Garlic Oil would be amazing on this stir fry!
Vegetable Stir Fry Noodles
These Vegetable Stir Fry Noodles are tossed in a deliciously flavorful sauce and ready in just 25 minutes! Vegetarian + Vegan
4.79 from 19 votes
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Course: Main Dish
Cuisine: Vegan, Vegetarian
Keyword: Stir Fry Noodles, Vegetarian Stir Fry
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 servings
Author: Jenn Laughlin – Peas and Crayons
Ingredients
- 4-5 oz noodles (ramen, soba, or lo mein noodles)
- 1 TBSP sesame oil
- 2 cloves garlic (peeled and minced)
- ½ tsp freshly grated ginger or 1 tsp ginger paste
- 2 cups chopped fresh green beans
- 1 cup sliced red bell pepper
- 1 cup shredded cabbage or brussels sprouts
- ¼-½ cup shredded carrots
- ¼ cup thinly sliced green onions
- 1 TBSP toasted sesame seeds to garnish (optional)
STIR FRY SAUCE
- 3 TBSP hoisin
- 2 TBSP low-sodium soy sauce plus extra for drizzling
- 1-2 TBSP chili garlic sauce (Sriracha works as well!)
- 1 TBSP rice vinegar
- ¼ tsp crushed red pepper flakes
Instructions
Measure and prep veggies.
Whisk together sauce ingredients in a small bowl and set aside. The chili garlic sauce and red pepper flakes will determine the spiciness. If you'd like the sauce less spicy, add less of each then adjust to taste later by adding more if desired.
Cook noodles according to package directions as they will vary by type. My ramen-style soba noodles were ready in 3 minutes. Once tender, drain noodles and set aside.
Heat sesame oil (or olive/avocado oil if preferred) in a large skillet or wok over medium high heat. Add bell pepper, carrot, and green beans. Cook, stirring frequently until tender.
Next add cabbage, garlic, and ginger and cook for an additonal minute or two until the cabbage is wilted and the garlic is fragrant.
Stir in sauce and noodles and cook, stirring frequently, for a few minutes until your noodles are hot and saucy!
Top with green onion and optional sesame seeds. For even more heat, add some optional crushed red pepper flakes.
Notes
ADDITIONAL VEGGIE OPTIONS TO MIX AND MATCH:broccoli,mushrooms,snow peas or snap peas,edamame, asparagus, bean sprouts, sliced jalapeño peppers,peas.
I used approx. 3.5 cups of veggies (cabbage, green beans, bell pepper, and carrots) so feel free to mix and match with any vegetables you’ll like to use. If you end up using a bunch more than 3.5 cups of veg and/or using extra noodles simply make a little extra sauce and you should be good to go!
Nutrition
Calories: 248kcal, Carbohydrates: 43g, Protein: 8g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 695mg, Potassium: 528mg, Fiber: 7g, Sugar: 12g, Vitamin A: 3667IU, Vitamin C: 77mg, Calcium: 98mg, Iron: 3mg
Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!
If you get a chance to try these tasty vegetarian vegetable stir fry noodles, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
More Scrumptious Stir Fry Recipes
- Shrimp Stir Fry with Ramen Noodles
- Shrimp Teriyaki Stir Fry
- Vegan Noodle Bowls
- Spicy Sesame Ramen Noodle Stir Fry
- Sriracha Green Beans
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About The Author:
Jenn Laughlin
Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.
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